Parmesan Polenta
For a special treat, you can use heavy cream instead of whole milk in this recipe. This substitution will give you a decadently creamy polenta.
Serves: 10Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy
Serves: 10
Ingredients
- 3 cups chicken stock
- 2 cups whole milk
- ¼ cup unsalted butter
- 1½ cups cornmeal
- ½ cup fresh-grated Parmesan cheese
- 1 tsp. kosher salt
Directions
- Bring the stock, milk, and butter to a simmer over medium to medium-high heat in a large saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce heat to low. Cook for 20 to 25 minutes, uncovered and stirring frequently, until thick and creamy.
- Stir in cheese and salt.
Amount per serving | |
---|---|
Calories | 170 |
Total Fat | 8g |
Saturated Fat | 4g |
Cholesterol | 20mg |
Sodium | 410mg |
Total Carbohydrate | 20g |
Dietary Fiber | 1g |
Sugars | 4g |
Protein | 6g |
Recipe Information
Serves: 10
Ingredients
- 3 cups chicken stock
- 2 cups whole milk
- ¼ cup unsalted butter
- 1½ cups cornmeal
- ½ cup fresh-grated Parmesan cheese
- 1 tsp. kosher salt
Directions
- Bring the stock, milk, and butter to a simmer over medium to medium-high heat in a large saucepan. Slowly whisk in the cornmeal, stirring constantly to avoid lumps.
- Reduce heat to low. Cook for 20 to 25 minutes, uncovered and stirring frequently, until thick and creamy.
- Stir in cheese and salt.
Nutrition Information
Amount per serving | |
---|---|
Calories | 170 |
Total Fat | 8g |
Saturated Fat | 4g |
Cholesterol | 20mg |
Sodium | 410mg |
Total Carbohydrate | 20g |
Dietary Fiber | 1g |
Sugars | 4g |
Protein | 6g |